Method for extracting cocoa procyanidins

Abstract

A cocoa extract which is rich in procyanidin monomer and oligomers is made by extracting de-fatted, unroasted, unfermented cocoa beans with organic solvents. The yield of procyanidins in an extract varies with the type of solvent used, reaction temperature, reaction pH and whether or not the solvent is an aqueous solution. Extraction parameters can be optimized to increase procyanidin yield, and different conditions results in the preferential extraction of the higher or lower oligomers. A preferred extraction method is counter-current extraction method.

1. A process for selectively extracting catechin, epicatechin, and procyanidin dimers and trimers thereof from partially or fully defatted cocoa solids, prepared from cocoa beans that have been dehulled but have not been roasted, which process comprises the step of extracting the cocoa solids with methyl acetate or ethyl acetate. 
     
     
       2. The process of  claim 1 , wherein the extracting is carried out at about 20° C. to about 50° C. 
     
     
       3. The process of  claim 1 , wherein the cocoa beans have a fermentation factor of 275 or less. 
     
     
       4. The process of  claim 1 , wherein the cocoa beans are slaty, purple, or purple brown cocoa beans or mixtures of slaty and purple cocoa beans, purple and brown cocoa beans, or slaty, purple, and brown cocoa beans. 
     
     
       5. The process of  claim 4 , wherein the extraction is carried out at about 20° C. to about 50° C. 
     
     
       6. The process of  claim 4 , wherein the extraction is carried out with ethyl acetate at about 50° C.